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"Let's pick up the story in 1877, four years after the Panic of 1873—an economic downturn that rippled internationally, so prolonged they called it the Long Depression. We are sitting squarely in the Gilded Age, where the rift between the haves and have-nots in the United States assumed increasingly grotesque proportions."

"The burden fell hardest on working-class men and women. Wages were cut relentlessly. Families scratched out kitchen-table arithmetic, trying to stretch food budgets until the next payday. That summer, workers on the Baltimore & Ohio Railroad finally snapped. The Great Railroad Strike of 1877 spread across the country. State militias were called out. Federal troops were deployed. More than a hundred people would be killed before order was restored."

"While industrialists, politicians, and labor leaders buzzed about wages in the abstract, Juliette Corson set to work on the more immediate question: how were families supposed to feed themselves? She had experienced extreme poverty herself. Food reform was not a pastime for her. It was her life's work."

"In her 1877 cookery manual, Fifteen Cent Dinners for Workingmen's Families, she championed a suggestion already sounded by reformers in Europe — Alexis Soyer, Isabella Beeton, Charles Dickens — that macaroni and cheese be considered as part of a nutritional reform program aimed at feeding the poor with high-nutrition, low-cost foods."

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